March 10, 2015
Summer really delivered in our backyard vegetable garden this year. This is not unusual, I plant with the aim of having abundant produce to harvest across this period. This year I did get more of some things than I bargained for though and it left me scrambling at the end of the season trying to come up with new ways of serving the same Summer vegetables to my family each evening without rebellion!
This char grilled vegetable salad is a lovely meal on it’s own, or a wholesome side dish. The oil free dressing is a delight, a little different to our standard honey balsamic or lemon juice and oil dressing. It is light and fragrant, a glorious combination with the charred flavors of the vegetables and creamy richness of the feta.
This salad takes a little time to prepare but it is worth the effort to char grill the vegetables. They add a wonderful deep flavor to the salad. Start a little early so that you have time to soak the freekeh, or do this the night prior.
The time to soak the freekeh is included in the preparation time of this recipe.
By the end of Summer salads can start to seem a little repetitive. This one is a little different. It is full of the rich flavors of Summer produce, enhanced by the smoky char grilling and lightened by the floral dressing.
Have you tried using orange blossom in a salad dressing? I first tried it in a gorgeous recipe by chef and author Matt Wilkinson for a carrot side dish. It was dreamy. I have been experimenting with it since then. I had previously only used orange blossom water in skin care recipes so it took some adjusting before I felt like it belonged in my pantry as well as the storage area for my skin care ingredients.
This salad would work beautifully with lamb, or simply to enjoy on it’s own.
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